- Preheat oven to 375 degrees F.
- In a medium pot, bring water and quinoa to a boil, and then reduce heat.
- Cover and simmer for 15-20 minutes or until liquid is absorbed.
- In a large oven proof pan, heat 1 Tbsp. olive oil and sauté onion, celery and carrots until onions are translucent, about 4-5 minutes.
- Add sage and cook an additional 2 minutes.
- Add butter and flour and cook for another 2 minutes to make a roux base, stirring constantly.
- Add milk and chicken stock and cook for 2-3 more minutes, stirring constantly. Mixture will begin to thicken.
- Reduce heat to a simmer and stir in turkey, cauliflower, salt, pepper and quinoa, mix well.
- In a small bowl, combine the remaining 1 Tbsp. olive oil, crushed crackers and cheddar cheese. Mix well to combine the mixture.
- Sprinkle over the quinoa mixture and bake for 15-20 minutes.